6 Large Egg Whites
1/8 tsp. Cream of Tartar
1/2 tsp. Kosher Salt
1 1/2 cups sugar
1/2 tsp. of flavoring (vanilla extract, or we suggest Inspire Moore Winery’s Framboise, Raspberry Dessert Wine)
We make individual servings of about six inches in diameter and about 1 – 1.5 inches thick (with a slight depression in the center – to hold more cream & berries). This recipe will make eight servings of this size.
Preheat the oven to 225 degrees. Line two or three large baking sheets with parchment paper.
Prep your (KitchenAid) mixer with the whisk attachment. Put the egg whites, cream of tartar and the salt in the bowl and beat at high speed until the mixture is foamy (about 2 minutes). Add the 1.5 cups of sugar at medium speed until stiff peaks form (about 8 minutes). Then beat in the flavoring.
Use a large spoon to scoop the meringue onto the prepared sheets. [See the above bold notes regarding our serving sizes. Adjust for fewer larger servings or more smaller servings as desired. Six inch or larger meringues seem to work with the same oven timing.] Bake the meringues for about 1 hour and 40 minutes until the outside is firm but the inside remains soft enough to yield to light pressure. Turn the oven off and let the meringues rest in the oven for 1 hour. These can be prepared a day ahead and stored in an airtight container.
2 cups sliced strawberries
2 Tbsp raw (turbinado) sugar
Combine and let sit overnight [Do this ahead].
1 cup blackberries (cut in half if large)
1 cup red raspberries
Add the blackberries and raspberries to the strawberries in the morning (or within an hour of serving)
1 cup whipping cream
1/4 cup raspberry jam
Whip the cream to soft peaks and fold in the jam (we leave it streaky).
Fill the pavlova depression with whipped cream. Top with the berries and serve immediately!
[Inspired by a Food & Wine magazine recipe; June 2017]